This is an easy way to can, for small amounts of beans may be canned at a time. Break off end of green beans and break in pieces. Wash well and put in large pan for cooking. Measure enough beans to fill 2 quarts and add a lot extra for beans will cook down and more must be used to get the jars full. Cover with water in the pan and add 2 level tablespoons canning salt, 3 level tablespoons sugar and 1/4 cup vinegar. Boil for 35 minutes.

Have Mason jars washed and scalded with boiling water as well as lids, rings and soup ladle for filling jars. Fill jars full but not so the lid is touched, but liquid covering all beans. Seal lids tightly. When jars are opened for use drain liquid off the beans and rinse. Add water and bacon; cook as you would fresh beans until tender.

Refrigerate for at least 3 weeks before using.